Chilled Asian-Inspired Noodle Salad

Source: Chef David Wolf

Food Fact

Edamame is an edible soybean variety and a delicious source of protein, fiber and other important nutrients. Most Ohio farmers grow field-grade soybeans that are used for things like biofuel and animal feed, but edamame is a special type that has been selected over time for flavor, size and digestibility.


For the vegetables:

  • 1 tablespoon soybean oil
  • 1/2 large yellow onion, peeled and cut into thin strips
  • 10 shiitake mushrooms
  • 1 tablespoon mirin rice seasoning
  • 8 cloves garlic, minced
  • 3-inch piece ginger, peeled and minced
  • 1 tablespoon lemon grass, thinly sliced
  • 1/2 medium red bell pepper, thinly sliced
  • 1 cup broccoli buds, blanched
  • 1 medium carrot, thinly sliced and blanched
  • 1 cup bean sprouts
  • 1/2 cup edamame beans, shelled
  • 1 cup tofu, extra firm, cut into sticks, crispy fried, seasoned with five-spice powder
  • Salt and pepper to taste

For the dressing:

  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 tablespoons honey
  • 1/2 cup sesame/soybean oil blend
  • 1 tablespoon Sambal, Oelek chili paste
  • 2 teaspoon sesame seeds
  • Salt and pepper to taste

For the garnish:

  • 3-4 scallions, finely sliced
  • 3 mint tops
  • 6 sprigs cilantro
  • 1 tablespoon soy nuts, crushed

For the noodles:

  • 12 ounces thin noodles, rice or wheat pasta noodles, blanched and lightly oiled


  1. Heat 1 tablespoon of oil in a skillet or wok over moderate heat. Sauté the sliced onion and begin to caramelize. As onion turns translucent, then to a golden caramelization, add sliced mushrooms and sauté briefly. Follow with the mirin until mushrooms are tender and fully cooked. Add the garlic, ginger, lemon grass and red pepper. Cook briefly over low heat. Set aside to cool.

  2. Dressing: In a large mixing bowl, whisk together garlic, ginger, soy sauce, rice vinegar, honey and sambal, sesame seeds and salt. Slowly drizzle in sesame/soybean oil blend while whisking briskly without interruption to form an emulsion.

  3. Combine noodles, all the remaining vegetables, sprouts, edamame, tofu and sliced scallions with dressing to coat and evenly distribute the vegetables throughout. Taste and adjust seasoning if necessary.

  4. Garnish with additional scallions, mint, cilantro and soy nuts.

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